Hot German Bean Salad

1. In a large skillet, add white grape juice and heat over medium-high heat.
2. Stiri fry carrots, onion, and celery for two minutes.
3. Remove from heat.
4. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible.
5. Add mixture to skillet.
6. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly.
7. Stir in black and kidney beans.
8. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through.
9. Garnishi with sliced red onions, if desired.
10. May be served hot or cold.
11. One serving of 2/3 C = 2 bread exchanges; 164 cal; 33 gm carb; 6 gm protein; trace fat, 304 mg sodium, 0 mg cholesterol.
12. (Sodium may be reduced by cooking dry beans instead of using canned, using no added salt) A.